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millet balls in a pistachio crust





1 unit


to taste


1 teaspoon

Salsa di soia

1 spoon

Pistacchi, non salati

50 grams

Erba cipollina

1 gram


40 grams


100 grams

starters da Italia

millet balls in a pistachio crust

millet balls in a pistachio crust

vegetariano con uova con noci fonte di Vit gruppo B ricco in ferro ricco in potassio ricco in fosforo con grassi buoni

pronta in

50 minuti


fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta millet balls in a pistachio crust

Millet, pumpkin and pistachio nuts: three ingredients with exceptional properties! The first, highly digestible and rich in vitamin A, is good for the health of skin, hair and nails the second important source of betacarotene low calorie, it protects the circulatory system and finally the pistachios, rich in antioxidants, are the excellent allies to strengthen the immune system. A vegetarian recipe for whole health then! You just have to try it! #intothefitness

Foto preparazione millet balls in a pistachio crust

step 1

Lava millet and foul bake in an amount of boiling water equal to about three times its own weight for about twenty minutes or according to the time indicated in the package, then allow to cool a little.

Foto preparazione millet balls in a pistachio crust

step 2

Meanwhile boil the squash, mash with a fork and merge it with cooked millet, season with a handful of chopped fresh parsley, chives, a pinch of pepper and a tablespoon of soy sauce.

Foto preparazione millet balls in a pistachio crust

step 3

Amalgam well together and making sure the mixture is not boiling, add a whole egg and then the form of balls the size of a meatball: the dough will be quite soft and slightly sticky.

Foto preparazione millet balls in a pistachio crust

step 4

Make roll the balls in chopped toasted pistachios and once they are covered with grain, you have the balls on a baking sheet covered with parchment paper.

Foto preparazione millet balls in a pistachio crust

step 5

Bake in preheated oven at 180 degrees for about 15-20 minutes, and then churning the balls and serve piping hot: sullesterno will be crisp and soft in the heart: success guaranteed !!!

fabbisogno giornaliero
(per persona)

Main +

Calories 548.8 kcal n.d.

Fat 28.49 g n.d.

Carbohydrates 52.57 g n.d.

Protein 23.91 g n.d.

Fibers 9.25 g n.d.

Water 139.03 g n.d.

Ashes 4.24 g n.d.

Sugars 5.66 g n.d.

Starch 0.69 g n.d.

Minerals +

Calcium 114.67 mg n.d.

Sodium 484.64 mg n.d.

Phosphorus 502.16 mg n.d.

Potassium 1017.81 mg n.d.

Iron 5.38 mg n.d.

Magnesium 121.21 mg n.d.

Zinc 2.89 mg n.d.

Copper 1.13 mg n.d.

Manganese 1.55 mg n.d.

Selenium 23.02 mcg n.d.

Fluorine 0.93 mcg n.d.

Vitamins +

A 86.4 mcg n.d.

B1 0.59 mg n.d.

B2 0.6 mg n.d.

B3 3.25 mg n.d.

B5 1.74 mg n.d.

B6 0.86 mg n.d.

B9 0.0 mcg n.d.

B12 0.48 mcg n.d.

C 12.41 mg n.d.

E 2.88 mg n.d.

B12 added 0.0 mcg n.d.

D 1.08 mcg n.d.

K 27.29 mcg n.d.

Total choline (Vit. J) 189.06 mg n.d.

Lipids +

Monounsaturated 14.15 g n.d.

Polyunsaturated 8.63 g n.d.

Saturated 4.77 g n.d.

Cholesterol 200.88 mg n.d.

unsaturated 22.78 g n.d.

Amino acids +

Phenylalanine 1.19 g n.d.

Isoleucine 1.05 g n.d.

Histidine 0.55 g n.d.

Leucine 2.01 g n.d.

Lysine 1.22 g n.d.

Methionine 0.48 g n.d.

Tyrosine 0.71 g n.d.

Threonine 0.82 g n.d.

Tryptophan 0.29 g n.d.

Valine 1.37 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

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